- 6 Aviko Hash Browns
- 100ml bechamel sauce
- 30g curly kale
- 50g grated mild cheddar
Hash and Cheese
Ingredients
Method
Dice the frozen Aviko Hash Browns in 1cm cubes.
Fry the Hash Brown cubes until golden and crispy and drain of excess fat.
Heat the béchamel sauce and mix in the curly kale
Once the kale is wilted, mix in the fried hash brown cubes and half the cheese.
Put the mix in an oven suitable take away box, and top it with the rest of the cheese.
Bake at 180C until golden brown.
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